Chili's Chicken Tortilla Soup Recipe
You’ll love how it combines chicken, enchilada sauce, and masa harina to create a rich, hearty soup perfect for any day.One trick I find invaluable is to let the flavors meld by simmering the soup for a bit longer; it really deepens the taste.Using fresh garlic and the right spices elevates the dish and makes it a family favorite around my table!
Ingredients
- 1 lb Chicken Breasts
- 2 tbsp Olive Oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 4 cups Chicken Broth
- 1 can Tomatoes 28 oz.
- 1 can Black Beans 15 oz., drained and rinsed
- 1 cup Corn
- Salt and Pepper to taste
- Tortilla Strips for serving
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large pot over medium heat and add the chicken.
- Cook for 5 minutes per side until browned.
- Remove and set aside.
- In the same pot, add more olive oil if needed.
- Sauté the chopped onion until translucent, about 4 minutes.
- Add the minced garlic and spices, cooking for another minute.
- Pour in the chicken broth and tomatoes.
- Stir well, scraping up any browned bits.
- Then, return the chicken to the pot.
- Bring to a simmer.
- Add black beans and corn.
- Continue simmering for 20 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return to the pot.
- Serve hot, garnished with tortilla strips.
- Enjoy a bowl of warm, comforting soup!
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